mylombok issue 66

VOLUME 066 JAN/FEB 2026

MEET US ONLINE

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A NOTE FROM THE EDITOR

Season’s greetings! As the festive buzz winds down in Lombok, our favourite venues are easing out of the Christmas and New Year rush. After all the food, drinks, and revelry, we’ve gathered some inspiration for a slower, more relaxed way to enjoy the season ahead— check out the interview with the new chef at Tampah Hills, Pak Almatino, while Daniel from Klub Kembali introduces the intriguingly named “Belum Nama” cocktail. Also, see what culinary delights are on the menu at La Cabaña restaurant Enjoy a cosy luxury stay at Villa Luna, Gili Air and Dejama Glamping Resort—if you’ve never experienced glamping, now is your chance. There is also an insightful interview with Budi Wahjono, the GM of Pullman Lombok Mandalika. Looking to unwind after the festive rush?

Laid-back Gili Meno is just the place.

ON THE COVER Taken by jerryunderh2o

After the excesses of New Year, take time to detox. The Spa and Wellness center at Rascals with sauna, ice bath and magnesium pool is just what you need. We report on how HONEST Made in Kuta has teamed up with Classroom of Hope to build schools out of plastic. Nour Estates looks back on the year and explains what’s changed in the property investment market. mylombok recently collaborated to host an event to help launch Blackrock Vodka and Three Peaks gin in Kuta, and we look back at last month’s Race to Selo. There was also a Pizza Shack Glass Fundraiser.

Here’s to another great year ahead in 2026.

ENQUIRIES Telephone: +62 (0) 878 9640 3464 E-mail: info@mylombokmag.com Instagram: @mylombokmag Facebook: /mylombokmag Website: www.mylombokmag.com

THE BAD GUY NOTICE No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.

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EAT

EXPLORE

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Destination Gili Meno: The Quiet Side of the Gili Islands

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Activity Rascals Wellness

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Chef Interview Almatino, Tampah Hills

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Eating Out La Cabaña, Sikara Lombok Hotel

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Local Profile Hospitality ‘in the Blood’; Action ‘from the Heart’

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Luxury Living Villa Luna, Gili Air

Activity Celebrating 75 Years of Friendship between Indonesia and Switzerland

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Hotel Review Dejama Glamping

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Through a Lense Rides that Rescue. Giving Horses a Second Chance

Nour Insider Lombok Property in 2025: What’s Actually Changed

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Property Insight When Interests Align

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ESTATE

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GILI MENO THE QUIET SIDE OF THE GILI ISLANDS

RASCALS WELLNESS REINVIGORATED, REFRESHED AND RELA XED

H O S P I TA L I T Y ‘ I N T H E B L O O D ’ ACTION ‘FROM THE HEART’

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DESTINATION

GILI MENO

The Quiet Side of the Gili Islands

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f your Gili Island experience so far is limited to a high season visit to buzzing Gili Trawangan, then be prepared for a (pleasant) shock on Gili Meno. Sandwiched between Gili Air and Trawangan, Gili Meno, the smallest of the trio. All three have been developed at differing paces, and all have their own distinct character—this is especially evident on Gili Meno.

Gili Meno still revels in a sleepy backwater vibe, yet that doesn’t mean just a low budget backpacker scene; Meno is a serious player for luxe beach escapes. It is arguably the Gilis’ top honeymooner choice, thanks to the horizontal pace of life and the refreshing lack of bright lights, loud music and other distractions.

You can still truly immerse in the quintessential castaway experience and find a stretch of sand all to yourself. With significant fewer visitors, Gili Meno is arguably the best spot to snorkel. You get a flourishing turtle population and pristine reefs but the trick is to take the plunge in the morning before the constant stream of snorkelers arrive by boat from Gili Trawangan, Gili Air and the mainland.

That brings us on to Gili Meno’s top attraction: ‘Nest.’

Situated just offshore from the BASK resort, this is a living, breathing submerged art piece on the seabed. It features 48 life-size human figures in a 'circle of life' formation, depicting the connection between the human and underwater worlds.

The statues were designed specifically to attract speedy coral growth which in turn attracts abundant marine life. It is the most unique attraction on the Gili Islands, and a must for all snorkellers.

At the other end of the BASK Resort lies Gili Meno’s other natural asset—a large inland salt water lake and mangroves, which attracts a surprisingly diverse array of birdlife and the occasional inquisitive monitor lizard.

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Snorkelling and diving are the main pursuits while the entirety of the island is fringed by pristine sandy beaches, with plenty of small cafes on or close to the sand to stay hydrated through the day. This diminutive island can be circumnavigated on foot in only around one hour. There is also a turtle hatchery here too.

Wellness is a big focus on Gili Meno, especially in the growing number of boutique hotel and villa resorts, due in no small measure because of the island’s attraction as a honeymoon haven and for mature couples.

For its size, there an eclectic array of places to stay, from budget bungalows to swanky villas. The general design aesthetic on Gili Meno is more traditional too—expect natural wood and thatched alang alang roofs rather than modern, minimalist hotel structures.

Gili Meno does have a few bars but there is no real bone fide nightlife scene to speak of here. Expect laid back loungey evenings taking in the sunset and relatively early nights.

Still, dining on Gili Meno is full of surprises. Despite its size, the restaurant and café scene is vibrant with eclectic menus. Alongside the usual Indonesia warung fare and beachfront grilled fish, you’ll find plenty of Italian and European options plus a few high-end spots for private dining on the beach. Top picks include MAHAMAYA and the beach club vibe of Bagno Di Gili.

Gili Meno attracts a sizeable number of young families as well as older couples who value the slow pace of life. Of course, the quiet vibe is a top choice for romantic getaways too. The perfect spot for a weekend getaway to de-stress.

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RASCALS WELLNESS

Reinvigorated, Refreshed and Relaxed... with Rascals

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’ d heard a lot about the spa and the wellness centre at Rascals Hotel in Kuta, Lombok and the recommendations, especially about the sauna and magnesium pool, were positive. My body was tired and I needed a detox and some serious relaxation. Decision made. I wanted to give it a try.

The centre is fairly new—only about 6 months old. It’s located at the entrance of the hotel so non-hotel guests can use both the spa and wellness centre without having to walk through the hotel and disturb the guests to get there. It is the only wellness centre where you need to book a time slot; guests can’t walk in without a booking. Each session is 1.5 hours and then there’s a 30-minute pause for cleaning.

The booking process is easy, though; you can book for both the spa and wellness centre on the website.

The Wellness Centre When we arrived at the wellness centre, the receptionist welcomed us and took our names. She showed us around and explained everything and we were able to order a coconut drink, to be delivered to us towards the end of our session at the wellness centre.

The wellness centre and spa are in the same building but separate from each other. Once you go through the centre’s glass doors it’s as though you’re in another world. When I entered, I immediately felt I was in ‘heaven’ or somewhere on another planet. As you walk in, you see the magnesium pool, then the two ice baths—one on each side of the room —and the sauna at the back. The area is spacious, the decor is beautifully done and the peaceful music creates just the right atmosphere, which really adds to the experience. You can’t hear anything from the outside world and you’re left to enjoy your 1.5 hours without any disturbances.

My first impression of the facilities was not exactly as I expected. Up to a maximum of eight people can use the ice baths, the magnesium pool and the sauna at one time. At

first, I felt hesitant but the space is large, closed off, private and tranquil. And because there are two ice baths, and the sauna is large enough to seat up to 10 people, you don’t really notice the other people, especially as there are never eight people in the sauna at the same time.

We were provided with towels and, after leaving our other belongings in the lockers that are provided, we decided to try the sauna first. The first thing we noticed, as we stepped inside, was the fresh smell of pine wood. We sat in the sauna and let our bodies sweat.

Please note: this is not a ‘naturist’ sauna; there’s no nudity and swimwear must be worn at all times.

There are timers on the wall so you can choose the length of your sauna. After about ten minutes I decided to jump into an ice bath!

There are two; one is cold (8°C) and one is colder(12°C). I chose the colder one first. It. Was. Cold! I lasted two minutes at the most.

After that, I had another sauna and then tried the ‘not quite so cold’ ice bath. It was more comfortable and a I stayed in for about five minutes.

After a shower, it was back into the sauna for the third time, then a final ice bath plunge, before chilling and relaxing in the magnesium pool, while sipping on a fresh coconut. It’s the perfect way to finish the 1.5 hours and the staff come in to remind you when there are ten minutes left before the session ends.

The experience left me totally refreshed and relaxed.

The Spa At the spa, there are only massages on offer; no other treatments.

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I had been hesitant to try the massage. A few days before, at another salon, I’d had what was probably the worst massage I’d ever had and I wasn’t sure what to expect at Rascals. I decided to go ahead and I am so glad I did. I needn’t have worried. Even though I’m not really ‘a massage person’, this was one of the best massages I’ve experienced.

After leaving the wellness centre, I was welcomed at the spa and asked which massage I would like. I chose the Rascals Signature Massage, which sounded as though it would be good! I wanted a massage that was not too ‘soft’ but would leave me feeling relaxed. I was then given a selection of six oils to choose from; I chose ‘green tea’ because of its lovely fresh smell.

After signing the form, which asks whether you have any allergies or problem areas you would like the therapist to focus on, I was met by my therapist, Ati. She greeted me with a very friendly smile and showed me to me treatment room. There are three single massage rooms and one double room at the spa.

My room had a massage bed and chair, and was aesthetically decorated, with low light. Ati left me to remove my clothes and put on a gown. She knocked on the door and asked whether I was ready and then asked me to sit on the chair as she washed and scrubbed both my feet in a warm bowl of water with flowers in it. When she’d finished, I lay on the massage bed, facing downward. She made sure she had the oil I had chosen and checked that my arms were in the right position. Then began the massage. She started on my back and checked the pressure was right for me. Once she had finished massaging my whole body, she asked me to lie on my back while she massaged my shoulders, legs, arms, head and face.

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therapists have been properly trained. The price is also extremely reasonable—probably the best value for money I have seen in Kuta. 220k for a GOOD 60 min massage.

Rascals also offers yoga classes, so you could make a whole day of it! The wellness centre, the spa massage, and yoga... what more could you want?

The whole massage took an hour and it was brilliant. The pressure was spot on, the music at the perfect volume, and the lights dimmed just right. And once it was finished, Ati gave me a card with a QR code, so I could leave a review, and left me to get dressed. Back in the reception area, I was given a ginger tea before I left.

I left feeling completely relaxed and calm. In fact, so much so that when I met my friends later that night one of them commented that I was so ‘Zen’ the whole dinner. I will definitely be back!

I can totally recommend this massage and spa. The environment is beautiful, the staff only do massages, so they are focused and good at what they do, and all the

rascalsspa rascalskutalombok www.rascalswellness.com

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LOCAL PROFILE

Hospitality ‘in the Blood’; Action ‘from the Heart’

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ak Budi has thirty-five years’ experience in the hospitality industry. It has been work he clearly enjoys. Now he is General Manager at the Pullman Lombok Merujani Mandalika Beach Resort, one of the country’s premium luxury hotels. He spoke recently with mylombok about his role and the tasks that lie ahead.

When you first took over this resort, what was your vision and how has it evolved?

From the first moment I stepped into the resort I could feel it had a lot of potential. Lombok Mandalika is the biggest resort and Pullman Mandalika Lombok is the first 5-star resort here. I knew we had a huge opportunity to make it a great success.

Our vision is to make this a first-class resort—the best, not only in Mandalika but in the whole of Lombok. As I said, with so much potential—the brand, the facilities, and our incredible team—there is no reason not to make this resort the top destination resort in Lombok. To achieve this and fulfil our mission, I always give my total support, at every level, right up to the management, owners and stakeholders, including ITDC (Indonesia Tourism Development Corporation), ACCOR, local communities and the government.

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networking. Being part of the biggest international network makes me want to improve as a leader. I’ve also observed people who have great vision and I have adopted this from some of them.

How might you describe your style of leadership?

I’d say it’s very ‘hands on’. I am involved in every stage of operations—from the smallest things to the management level. This type of involvement means I can be aware of our resort guests’ needs. I see it as being involved in the details: how the rooms are cleaned, and that everything smells so good and fresh; the setup of the restaurant, and making sure the food is delicious and the service is fast, and so on.

Because I am involved in all of these things, in the briefing with the management team I can always share with them the feedback I get from the guests. This is why I love to work with them in operations.

You once said you treat every space like your own hotel, even picking up litter in public areas. Does that mindset influence the culture and daily operations at the Pullman?

Yes, that’s true. The first time I worked in hospitality I was in the housekeeping department; it’s part of my background.

When we do things from the heart, it’s something that becomes a habit and from the habit grows the culture. For example, when I walk in the shopping mall, if I see litter on the floor, I want to pick it up. This is an automatic, immediate action from my heart. I would like to make everything in the hospitality industry about ‘heart’.

What has been the most challenging transition in your career, and how did it prepare you for managing a resort in a fast-growing destination like Mandalika?

The most challenging transition is moving to top management. It’s extremely challenging to go from being a specialist to being a generalist. As a Head of Department you are responsible for one department, but to become a manager of many departments you become a generalist.

Your boss is trusting you to manage many departments even though your experience is only in one department.

This has been the most challenging transition in my career. I learned more and more and I convinced my boss I could manage many departments and I made it. My first generalist position was Executive Assistant Manager, which was number 2 position in the hotel, so I managed Sales, Front Office, Housekeeping, Laundry and so on. I learned a lot about how to combine and manage many departments.

When I was offered the position of GM, I had the proof I could manage many departments with good results.

With decades of experience in Indonesia and the Middle East, how have your international postings shaped you?

I’ve had a mix of Indonesian and Middle Eastern experience and I’ve visited some countries in Europe and Asia as well.

As a result, I’ve learned about leadership, discipline and

What has been the biggest leadership challenge you’ve faced at Pullman Mandalika?

Every time we arrive in a new place, we find challenges.

When I was in Bali, I had to know about the Balinese culture.

I spent four years there. When I was in the Middle East, I

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had to know about and understand the diversity of the local people. This is the first time I have visited or worked in Lombok. It was important to know about the local culture here. If we know the culture, we know the people. If we know the people, we can manage people well. Then we can follow them and then we can direct them. The people will follow our instructions, and the staff will work towards our mission and vision. That’s why there is no difference between the staff and the management.

How does Pullman Mandalika interpret the brand’s blend of luxury and contemporary design while staying true to Lombok’s cultural identity?

As we know, the Pullman is one of Accor’s premium brands.

The design is modern but we also try to blend with the local culture first. One of the essential things is our menu. If you look at it, you’ll see the food is local—Lombok dishes, such as Ayam Taliwang, Ikan Bakar Nipah and so on. We also adapt the menu with other Indonesian, Western and Chinese dishes, itself. Another thing is that we try to hire local people: 90% of the staff at Pullman are from Lombok.

The other 10% come from all over Indonesia, from Jakarta, Surabaya, Bali and so on.

In a competitive market that includes Lombok and Bali, what sets Pullman Mandalika apart?

Before I answer that, I should explain that one of the main challenges is connectivity. This is not specific to the Pullman; it affects Lombok overall. In terms of international connections, there are currently only two routes: between Lombok and Kuala Lumpur and between Lombok and Singapore. Because of this, we rely heavily on Bali. Many guests fly into Bali first and then connect to Lombok.

If we talk about occupancy volume rather than percentage, Pullman Mandalika Lombok has the highest number of rooms sold compared with other hotels in Lombok.

This shows that we are taking a large share of the accommodation market on the island. Even though there are many hotels in the north, especially in Senggigi, our location in the south, at Mandalika, does not limit us. In terms of room volume, we are the largest.

What sets us apart is that we are a five-star premium hotel in the south. Other than small villas, there is nothing else. Our facilities are also complete: a swimming pool, gym, spa, children’s activities, a ballroom, and meeting rooms. Pullman Mandalika Lombok offers a one-stop hotel experience.

How has the presence of the Mandalika Circuit and events like MotoGP affected the hotel’s business?

The MotoGP is our highest season period of the year when

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occupancy and revenue are highest, however it’s not only the MotoGP that drives this impact. At the Mandalika Circuit, I’ve heard that overall circuit occupancy reaches around 70–80%, which shows that there are many events held besides MotoGP. Events such as Ducati and Ferrari, even though they are not so big. I think all these events have a big impact on the Pullman and on the surrounding area of Mandalika. The rental car industry, the villas and all the restaurants in Kuta are also affected. It’s a positive impact and that’s why Mandalika circuit positioning has become part of sport tourism.

During major international events, the Pullman becomes a hub for teams and VIPs. How do you prepare your staff and property for such large-scale operations?

The Pullman has become the destination for VIPs—the President and Ministers—especially during the events held at the Mandalika circuit. We don’t need to make special preparations; on a daily basis all our guests are VIPs, in terms of preparing the rooms, and the food. The standard of the breakfast, for example, is very high. We might need a little bit of adjustment; for example, if a VIP would like to have breakfast in the room, or needs something beyond our ordinary day-to-day operation, then of course we will provide it. It’s not about major preparations.

Which upcoming developments excite you most?

Apart from smaller improvements in the rooms, there are three major plans: Our beach is a little rocky; you can still swim and it’s fine if you wear soft reef shoes. So, last year we made plans to build a jetty behind the hotel, similar to one the owner built at another property in Labuan Bajo.

Another plan is for a Chinese Restaurant. The design is finished and we will do that in the first quarter of 2026.

We will also build a second swimming pool, with a café. In the evenings we plan to have a fish market, 5-star style.

When it’s done, we will demolish the main pool and make it better in design As someone who has worked internationally and is now deeply involved in a growing region, what do you see as Mandalika’s biggest potential? What needs to be done, by hotels, communities and government, to realise that potential?

We need to have the support from the government to comply with the international guests’ needs.

Every year I attend international events with the Ministry of Tourism, for example to Tokyo and the ITB Berlin, to

promote Pullman Mandalika Lombok. Recently, with local stakeholders, I visited Kalimantan because there is such a big potential there. There are always so many questions.

People want to know about the destination—about Lombok itself. I often have to open the map and show them Lombok, next to Bali. They know about the Pullman brand because they know about Accor because it’s a worldwide brand but most of them don’t know about Lombok. I have to work with the government to promote Lombok more.

How does the resort collaborate with local communities, artisans, or environmental groups in a sustainable, inclusive way?

The environment and sustainability are among our priorities and we work with the local community. We are certified by the International Green Group, which is not easy to achieve and not many hotels have done it. It means we are compliant, in terms of sustainability, in every step of every action. There are so many audits and checklists.

We realised there was lots of waste from the resort. We send all plastic waste to the recycling community, where it’s turned into chairs, tables etc. Waste from coconut trees becomes virgin coconut oil and we also have a machine to make frangipani oil from frangipani flowers. This is supported by ITDC , which has its own ESG Division. We have become partners with ITDC itself.

What sustainability initiatives are currently your top priorities, especially given the area’s sensitive coastal ecosystem?

On instruction from Accor, there is no single use plastic in the resort; this is the first priority. The second is that we try to manage the waste. Every day, breakfast waste is processed to become liquid fertiliser. Each week, the fertiliser is put around the grounds. We have 5 hectares and we haven’t had to buy any fertiliser since last year.

The Pullman places strong emphasis on wellness. How is that concept integrated into the Mandalika experience?

Mandalika’s positioning is in sports tourism and Pullman Lombok is part of that. We have a wellness centre and a gym; in the rooms we have yoga mats, and dumbbells in the wardrobes. There is a jogging track around the hotel, activities for children and archery. In doing all this, we are supporting healthy activities and wellness tourism.

We have to be selective because we are working in a 5-star premium resort so we should have people who are one step ahead. We look for: • Good educational background • Relevant experience • Excellent manners and appearance How do you keep staff motivated during peak seasons or major events?

If the resort is busy, staff salaries are higher as they receive a service charge.

Also, the resort has two platforms for live training online.

To motivate the staff, we give rewards based on KPIs and this keeps them motivated. Even during the busy periods they smile.

What parallels do you see between your hobbies, such as golf or fishing, and hotel management?

They are different but we learn a lot from golf. We need to be patient, because the distance is long and we have to walk; accurate, because we place the balls in small holes; and tough, because we are doing it under the hot sun. I suppose fishing is much the same. And we always hope to get a fish from the ocean but we never know.

How do you envision Pullman Mandalika five to ten years from now?

I would like to make Pullman the most popular resort in Lombok—especially if the government opens more connectivity with Australia for example, to Perth. If the connections grow, I’m sure the Pullman will make a more positive impact here. More occupancy makes us healthier; if we’re healthier, we can develop even more. When our guests are even happier, they’ll return and become loyal customers and the Pullman will be the best resort In Lombok. That’s what I hope for in five to ten years from now.

If every guest could leave with one lasting impression of Pullman Mandalika, what would you hope it to be?

We hope all guests leave with the feeling that Pullman Mandalika is a place where they are genuinely cared for and where impeccable service, comfort and attention to detail come together to create moments that stay with them long after they return home.

What qualities do you look for when building a hospitality team in a developing tourism region?

The quality we look for is to be friendly at heart; we can see people smile but ‘heart’ is more than a smile. During interviews we ask questions to check this.

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CRAFT, CUISINE, AND COMMUNITY

Celebrating 75 Years of Friendship between Indonesia and Switzerland

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rüezi! In honor of the 75-year anniversary of diplomatic relations between Indonesia and Switzerland, Klub Kembali announces a new crosscultural program for 2026. Daniel Schwizer, the Swiss owner of Klub Kembali located in Selong Belanak, explains the initiative will feature Swiss and Indonesian inspired cocktail and menu specials—plus a pop-up art gallery experience— all designed to celebrate the enduring friendship between the two nations.

Finding Common Ground Before diving into the event details, it’s natural to wonder about the commonalities between Indonesia and Switzerland. While travelers may notice distinct differences between the two countries, there are significant similarities that often go unnoticed.

Schwizer, who has lived in Lombok for eight years, believes the partnership between Indonesia and Switzerland goes beyond mere diplomacy. He states, “Indonesia and Switzerland share more than official ties. While their cultures and traditions differ, they both embody a spirit of community, craft, tradition, and a shared curiosity about the world.” This perspective shapes the Klub Kembali celebration as a testament to this bond through experiences of taste and art.

Mountain Views An alpine connection binds two distant lands with Schwizer pointing to mountains as a vivid point of similarity between the two regions. For example, Lombok’s Mount Rinjani towers at approximately 3,726 meters, while the Jungfrau Joch in the Bernese Alps reaches around 3,463 meters.

Known as “The Top of Europe,” the Jungfrau Joch carries special significance for Schwizer as it was the place where his father led tours for many years. “When I look up at

Mount Rinjani, I feel a connection to a cherished place I visited with my dad, half a world away,” he explains. This appreciation for nature signifies a broader connection between Switzerland and Indonesia, he notes, as both nations are united by a spirit of adventure, bravery, and exploration. While the gear and weather vary for each climb, the shared virtues of resilience and curiosity remain.

Folk Art & Craft The narrative extends into folk art and craftsmanship. After years in Lombok, Schwizer has observed a shared creative spark between Indonesia and Switzerland. He points to Switzerland’s expertise in wood carving, textile arts such as embroidery and lacemaking, and traditional ceramics from the Thun-Heimberg-Langnau region, where his family had a home. Similarly, Lombok showcases local pottery, textile weaving, and wood carving throughout the island. A lighthearted touch, he notes: both Switzerland and Lombok even feature the humble cowbell as a popular souvenir for visitors. The underlying message is clear—what appears different on the surface reveals a shared love of local craft, passed down through generations in both cultures.

For the Love of Food Finally, the love of traditional food underscores an even stronger cultural bond. Schwizer contrasts national dishes as expressions of pride in both countries. In Indonesia, favorites such as nasi goreng, beef rendang, and soto ayam are highlighted as distinctly Indonesian. In Switzerland, cheese fondue, raclette, and rösti stand as iconic national dishes. Schwizer observes that the pride each nation takes in its culinary heritage creates a connection, “This love of traditional food is definitely a bridge between both countries and obviously, as a restaurant owner, the space closest to my heart.”

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Celebrate 75 Years with Cocktails, Art, and More To bring these ideas to life, Klub Kembali will host a 2026 Swiss-Indo program titled “Aprés Beach” in celebration of the 75-year diplomatic anniversary. Blending Swiss-inspired cocktails and food specials with Indonesian ingredients and techniques, “Aprés Beach” aims to weave Swiss influences into Lombok’s warm, tropical atmosphere, resulting in a menu that reflects cultural synthesis.

In addition to the culinary journey, Klub Kembali will collaborate with the Lombok-based art studio, Plastik Kembali, to present a pop-up gallery featuring artworks that explore themes of connection and shared curiosity through recycled and upcycled art. The exhibition will highlight the collaboration between the two nations and celebrate how global connections based on shared values can inspire renewal. Supported by Nyaman Gallery Lombok, located in Selong Belanak, Plastik Kembali owner Elissa Gjertson

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remarks, “Art inspires us to see what unites us, not what divides us. This event is a chance to recognize shared goals of acceptance, empathy, and creativity that connect communities around the world.”

Schwizer echoes this sentiment, stating, “Friendships are built through conversation, shared meals, and moments of inspiration. This celebration aims to foster those connections and reveal that the similarities between Indonesia and Switzerland outnumber their differences. This is what can create change in the world. And,” he says with a smile, “some really great cocktails!”

The inaugural “Aprés Beach” special menu will be available from 1st January at Klub Kembali in Selong Belanak, Lombok. Follow @klubkembali for more Swiss-Indo inspired events throughout 2026.

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THROUGH A LENSE

Rides that Rescue.

Giving Horses a Second Chance Stud Horse Riding and Rescue is far more than a riding centre. It is a sanctuary and permanent home for 25 horses, many of whom have been rescued from pulling carts, the racing industry, or from owners who could no longer afford their care.

All proceeds raised from horse rides is reinvested into the horses’ wellbeing, helping to provide them with a safe, happy life. These funds also support education and welfare clinics for other horse owners across the island, promoting responsible and compassionate horse care.

All rides operate under strict ethical guidelines, with horse welfare at the heart of everything they do.

When you ride with Stud Horse Riding and Rescue, you can be confident that each horse is healthy, well cared for, and working comfortably—while knowing that your experience directly supports a sanctuary that offers lifelong care, peaceful retirement, and second chances to horses in need.

Contact: @studhorseriding

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Photos by: @jerryunderh2o

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A L M AT I N O , TA M P A H H I L L S THOROUGHLY INDONESIAN

L A CABAÑA , SIK AR A LOMBOK HOTE L AUTHENTIC IBERIAN FLAVOURS WITH A TOUCH OF FLAIR

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CHEF INTERVIEW

Almatino, Tampah Hills

Thoroughly Indonesian

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lmatino, or ‘Tino’ has loved cooking since he was a child. He remembers making nasi goreng (fried rice) from an early age and he was far more interested in food than he was in traditional school subjects.

His mother recognised this and, as he extended his cooking skills, she encouraged him to become a chef. Tino spoke with mylombok recently and talked about his career in food.

Could you tell us something about your background?

It’s really all about cooking and learning to cook better. I’ve worked at a number of places: in Dubai with the Jumeriah Group, at the Grand Hyatt and Jamie Oliver Kitchen in Bali. I was more recently at The St Regis in Jakarta. Now, of course, I am at the Tampah Hills Villa Resort, in South Lombok.

How would you describe or define your style of cooking?

It’s a good question.... First, I’d say I am an Indonesian chef. I like to cook modern Indonesian cuisine, and that’s because, at the end of the day, I have Indonesian blood. I’d also like to introduce more of an international flavour to Indonesian cuisine, but not really in the ‘fine dining’ way; I like to keep it more rustic. I want to make it more ‘funky’, more exciting.

Where do you find inspiration for your dishes?

My inspiration always comes from the area where I work.

For example, I’m now working in Lombok so I need to know about the best ingredients that come from Lombok and use them. Lombok has some of the best seafood in Indonesia.

We get live seafood here and it’s amazing. Even when I was working in Jakarta, to buy the freshest fish and seafood, I got it from Lombok and had it brought to Jakarta. Now that I’m living in Lombok, I’m very interested in bringing more seafood dishes to the menu, especially for all the ‘foodies’ in Lombok. I want to let them taste the best seafood they could possibly find.

There are so many other good products that come from Lombok and I often feel people don’t really appreciate what they have here, or they don’t know much about it. I want to introduce these products to the guests at Tampah Hills.

Even the salt is local; it comes from East Lombok, which is very famous for it. And the local vegetables are excellent;

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we make traditional Sasak dishes, such as Beberok Antap, a spicy dish made from long beans, tomato, pepper and shrimp paste. You cannot get some of these dishes in any other places around Indonesia.

Do you have a particular ‘philosophy of cooking’?

‘Honest cooking’ is my philosophy. In the end, the honest dish always goes to your heart. I don't lie to the guests; I don't lie to myself. I just want to give the guests the best of what I can do.

What’s the best piece of cooking-related advice you’ve ever received?

The best advice came from my mentor. He said: ‘Don't forget your roots: where you come from, where you have worked and where you are now’. For me, this is very personal. In the beginning, I tried to be the best chef. I wanted to mix western dishes and Asian dishes and create a lot of things.

My chef asked me: ‘Do you think this broccoli comes from Southeast Asia? Do you think this ingredient is going to be good for your dish? And it made me realise I had forgotten my roots. That’s why I want to introduce more of Indonesian cuisine. It's closer to my roots.

Tell us about Biras Beach Bar & Restaurant and your concept for the menus.

At Biras Restaurant, the concept for the menu is all-day dining, so we divide up the menu. A lot of the menu is Western, some is Indonesian. There are breakfast items, lunch and dinner dishes, soups, smoothie bowls, rice bowls tapas and desserts. We are going to introduce the ‘private chef’ concept. You should try it. Why? Because you’ll be sitting in your beautiful villa and you will have a four or five course menu. It will be amazing. And of course we still have the room-service dining menu.

Basically, the guests can choose anything they want. I ask them whether they prefer Indonesian, or Western or Asian cuisine. I give them a lot of options.

How do you incorporate local ingredients or regional culinary traditions into your dishes?

The food I most like to cook is Indonesian—nusantara food.

Ideally, I want 60–70% of everything I use to come from Lombok. From my staff, I learn about traditional local dishes from the Tampah Hills area in the south of Lombok. I want to increase my skills and learn to cook them but perhaps change the way they are presented to the guests.

Indonesia has lots of islands, though, each with a different cuisine and different ingredients, so I want to keep learning.

That's why I don't want to be too specific. But I just want to say I'm an Indonesian chef.

What are your favourite ingredients?

I like salt. That’s why I am trying to learn more about salt. I also like ketchup. We have more than 100 types of ketchup around Indonesia. I don’t make my own ketchup, though; it's very difficult. I have a collection of more than 25 sweet soya sauces, or kecap manis as we say in Bahasa Indonesian.

They are all from different regions of Indonesia. Every ketchup has a different taste, and I find this very interesting.

What is most rewarding about your job?

After I have explained the food and talked with the guests, I ask them for feedback. And when they tell me the food is amazing and I see their plates are clean it’s a big reward for me.

What’s your approach to leading a kitchen team in a high-pressure luxury environment?

I put people first. We work with people, and we need to teach them, and understand what’s going on around them.

The environment in the kitchen is the most important and when you put people first, they respect you and they will try with all their heart to make everything good.

How do you feel sustainability is reshaping the future of fine dining?

Everybody is talking about sustainability. It’s not easy to do. We need to take care of our nature and animals, and to use land sustainably. To be honest, it's difficult to control all of these things. Everybody likes to eat tenderloin, rib-eye and sirloin. From 300 kilos of beef can you imagine using maybe only 20 kilos? That's not sustainability.

We need to source other types of protein as well. It is quite challenging, but I think we can do it together. Sustainability involves everyone—farmers, fishermen, chefs, even those who eat the food.

What are your hopes/ plans for the future?

I have been planning to open two more restaurants. One is farm-to-table and the other will be at the top of the mountain, with a 360-degree view, so guests can see all the land, the mountains and the sea. It will be semi-finedining with Indonesian cuisine using western techniques.

We'll serve high tea as well as dinner and have a nice bar outside.

Is there a particular person you would love to cook a meal for?

Heston Blumenthal, my favourite celebrity chef. When I was still at high School, I knew the kitchen better because I watched his videos. I saw him making ice cream with nitrogen. It was beyond my imagination. As a chef, he's like a magician—my hero at the time. I’d like to meet him, to shake his hand, that’s all. And if I could cook for him, why not?

Who would you choose to cook for you?

My mentor: Oscar Perez. I like his amazing food; I like everything he makes. You can have fine dining, but not every single day. You need to have comfort food, too. Oscar Perez always cooks the food in the fine dining way but he makes it as comfort food.

What would you say are the most important qualities that make a successful chef?

First, you need discipline. Second, you cannot be a successful chef without sacrificing your time. You need to spend a lot of time in the kitchen. You need to know how to heat the grill and use the woks. Third, you really need to know how to motivate yourself to be the best.

Do you have any tips for budding chefs?

Yes. Have big dreams; don’t limit yourself. And also be more creative than the rest. And you need to know your ingredients—for example, is A good to mix with B or not?

Don’t just think about it; try it.

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Fish à la Beurre Blanc Ingredients Fish • 1 pcs (200g) fresh catch of the day • 1 pcs lemon • 15 ml olive oil • 5 gr butter • Salt to taste • White pepper powder to taste Carrot Puree • 200 gr carrot • 50 gr butter • 15 ml olive oil • 20 ml water • 5 gr garlic • 2 gr salt • 1 gr white pepper powder

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Method Beurre Blanc Ikura • 5 gr chopped shallots • 30 gr ikura • 50 gr cold unsalted butter block • 15 ml white wine vinegar • 20 ml water • Salt to taste • White pepper powder to taste

1. Prepare the Fish: Wash the fresh fish, fillet the flesh, pat fillets thoroughly dry with paper towel and season generously with salt, white pepper powder, lemon juice.

2. Heat a heavy skillet or cast-iron pan over medium-high heat.

Add olive oil until shimmering.

3. Sear Skin-Side Down: Cook undisturbed for 3 to 4 minutes until skin is golden and the fish easily releases. If it sticks, it’s not ready.

4. Carefully flip the fish. Add butter & lemon juice. Then tilt the pan and spoon the melted butter over the fish(basting).

5. Cook for another few minutes, basting until the fish is opaque and flakes easily with the spatula.

6. Let it rest briefly before serving, add a squeeze of lemon juice for brightness.

Rendang Sumatra Ingredients

Method

• 1 kg topside beef chunks • 80 gr big red chili • 20 gr curly red chili • 25 gr garlic • 50 gr shallots • 10 gr candle nuts • 5 pcs lime leaves • 10 gr lemongrass • 3 gr ginger • 4 gr galangal • 1 pcs turmeric leaves • 10 gr Kari Minang powder • 2 pcs star anise • 1 pcs cinnamon stick (medium) • 30 gr grated coconut • 300 ml coconut milk • 70 ml cooking oil • 3 gr brown sugar • 3 gr beef Knorr • 4 gr salt • 3 gr black pepper powder

1. Prepare the spice paste: Blend or grind chilli, shallots, garlic, ginger, galangal, into a thick paste.

2. Sauté aromatics & paste: Heat cooking oil in a heavy pot or wok, sauté whole aromatics (lemongrass, star anise, cinnamon stick) then add the spice paste and cook until fragrant and thickened.

3. Brown the Beef: Add beef chunks to the pot, stir to coat with paste, and cook until browned.

4. Add Liquids & Simmer: Pour in coconut milk, add lime leaf, brown sugar, salt, black pepper powder, and beef Knorr) bring to a boil, then reduce heat to a very gentle simmer, partially covered for several hours (2-4+).

5. Reduce & Caramelize: Continue simmering uncovered, stirring more frequently as liquid evaporates. The sauce thickens, darkens, and the oil separates.

6. The beef should be incredibly tender and the sauce reduced to a dry, flavourful glaze. Serve it hot with steamed rice and Cassava leaf curry.

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Sukun: Bread(fruit) of Life

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ost of you will have heard of the mutiny on HMS Bounty, and the story of how Captain Bligh was set adrift in a rowing boat after his crew rebelled against his allegedly harsh treatment of them. What you might not know is that the ship had recently left Tahiti with an important cargo. The crew had stayed on the island for some time, gathering breadfruit plants, which they intended to take to the sugar plantations of the West Indies, to grow as a high-energy food source for the slave workers there.

The breadfruit (Artocarpus altilis) is also known by its Indonesian name, Sukun.

WHAT IS SUKUN? It thrives in tropical climates and probably originated in the South Pacific but has spread much further, reaching New Guinea, Malaysia, Indonesia and Southeast Asia.

Sukun grow on large evergreen trees and the round or oval fruits range in weight from several hundred grams to five or six kilograms. The skin is pale green and slightly spiky and, inside, the flesh is creamy yellow. The texture is crisp and starchy—a little like a potato—but it softens and sweetens as the fruit ripens. When cooked, it has the texture of a sweet potato or fresh bread, which is why it has been known as ‘breadfruit’.

It has been used as a food for centuries and, in some Pacific cultures, has become symbolic, seen as a gift from the gods and associated with abundance and relief from famine.

HOW IS SUKUN USED? Sukun is almost always eaten cooked. Like other vegetables, it can be boiled, baked or roasted and used in curries and stews, or fried. and is versatile enough for both savoury and sweet dishes.

Baked Sukun • Roast the whole fruit, or large wedges, in the oven until the skin is charred and the inside is soft and fluffy

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• Scoop out the flesh, then add butter or coconut oil, herbs and your favourite seasonings and mash. Serve as a side dish.

Sukun Coconut Curry • Peel the sukun, cut it into cubes and simmer in coconut milk, with onions, ginger, chili and curry spices, until the vegetables are soft and the sauce has thickened • Season with salt and extra chili, if needed, and serve with rice and/or flatbread. Garnish with lime or mango pickle Sukun Fritters • Peel the sukun (choose firmer fruit), cut into slices or wedges and partially soften them in boiling water • Drain and dry them and dip them in batter (flour, salt, chili and spice mixed with water) • Deep fry in hot oil, then serve with a dipping sauce Sukun can also be made into chips—in much the same way as potatoes are used.

• Dried and ground into flour, it has a consistency similar to potato flour. Because it is gluten free it can replace wheat for those with gluten intolerance or coeliac disease.

As a dessert • Sukun should be peeled and cut into pieces, then simmered gently in water, with sugar, vanilla and your preferred spices, until tender • It pairs beautifully with coconut milk and other tropical fruits WHAT IS SUKUN’S NUTRITIONAL VALUE? As a healthy, energy-boosting food, sukun is a good choice.

For each 100 gms: • It contains a range of complex carbohydrates (27 gr) and sugars (11 gr), for energy • It is low in fat (<1 gr) and cholesterol

• It supplies dietary fibre (5 gr) and small amounts of protein (1 to 2 gr) • There are traces of calcium, phosphorus and iron, and useful amounts of potassium (16% of daily requirement) • It has plenty of vitamin C (32% of daily requirement) DOES IT HAVE OTHER USES? Because the wood of the sukun tree is light, buoyant and easily worked, it is used to make canoes. The wood is also resistant to worm and white ant activity. It is useful in building timer frames and has been widely used in building houses and huts.

Like some other species, sukun tree bark can be made into a non-woven cloth, called barkcloth. It is first stripped of the outer layer, boiled and soaked, and then beaten and stretched. After it dries, it can be painted, waxed and decorated and made into table mats, wraps and souvenir items.

The sticky latex that oozes from the wood has been used as glue or for waterproofing joints and seams in boats and canoes.

The roots and leaves can be applied as a poultice to treat boils, burns and some skin conditions. The latex is sometimes used medicinally, but this is best done under medical advice.

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EATING OUT

LA CABAÑA, SIKARA LOMBOK HOTEL

Authentic Iberian flavours with a Touch of Flair

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overs of vibrant Spanish-inspired flavours and authentic tapas bites are in for an indulgent culinary journey at La Cabaña. The flagship restaurant of Sikara Lombok Hotel presents faithful recreations of paellas. patatas bravas and much more with a tropical local twist.

La Cabaña offers a warm and stylish setting in a spacious mezzanine eatery showcasing Lombok’s traditional “alang-alang” thatched roof design which is meticulously crafted from bamboo and natural wood and stonework. The handwoven lighting accents exude a romantic feel and it features prominent artwork. The well-appointed layout creates an expansive dining space that never feels crowded—perfect for a romantic meal for two or a gregarious evening sharing tapas plates among a group of friends.

There is a well-defined culinary ethos at La Cabaña that champions innovative techniques using the best seasonal and organic locally sourced produce. The result is an array of Spanish inspired dishes presented with flair, alongside well-loved Indonesian classics with a contemporary spin.

Open from 7:00 am to 10:00 pm, the restaurant kicks off with breakfast (available all day), and serves up lunch, tapas and snacks and sundowners, before finishing with evening dinner.

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Unsurprisingly, the tapas selections are extensive, ranging from tortilla, Andalucian calamari and octopus. There are also traditional gazpacho and a platter of Spanish cured meats too. Perfect for a convivial group to share. The array of Paella options is equally as comprehensive.

The menu has a host of lazy lunch comfort food options, such as wraps and sandwiches, stacked burgers, crispy chicken and grilled teriyaki tuna. The signature dishes include Tuna Tataki and classic Filet Mignon.

Classic Indonesian dishes range from Nasi Goreng to yellow curry and perennial favourite Beef Rendang. Dessert lovers are well catered for, with classic apple crumble or homemade brownies are just two of the options.

For a relaxed setting where culinary flair meets authentic Spanish, European and global flavours, there are few places in Kuta to match La Cabaña.

Jl. Mawun, Kuta, Pujut, Lombok Tengah, NTB 83573 +62 859 2158 9690 lacabanalombok www.sikaralombokhotel.com/dining

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STIR IT UP Stories and recipes from a bar owner in paradise…

As with most cultures, there are admirable qualities and, of course, new qualities that take some time to get used to.

This month, let’s explore the some ideas that make Lombok decidedly Lombok… and what might be some new things for us all to learn. Enjoy!

Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.

Your Reaction, Your Choice “Wow, you’re living in paradise,” is what our guests often say. They spend their well-earned holidays here in Lombok, and they’re not wrong—after all, many of us decided to make this our home after just a visit or two! What comes with living in paradise, however, is also the fact that we’re all experiencing a new and often very different culture. And it’s not always sunsets, beaches and palm trees when you have to adapt your life to a new country.

Case in point: When faced with a cultural quality that’s new or unusual to you, it’s easy to get annoyed if you don’t quite understand it. It’s common wisdom, though, that while we can’t change the culture itself, we can decide how we react to it. So, what if you turned a mild annoyance into a mild amusement? I don’t mean amusement as something that would make you laugh or a joke, but something that can serve as a muse—as a source of inspiration.

Mildly Annoyed or Mildly Amused?

For example, Indonesians have a great sense of family and community. Family members often live together or near each other and take care of each other, to an extent most Western cultures aren’t used to. That means attending family functions, such as weddings and funerals, which often take a longer time than you may have seen in the past, or caring for sick family members, be it children, parents or siblings. In a business setting, there’s a flip side to that quality: Frequently, employees need unplanned time off to attend family functions or care for loved ones, which can leave us employers feel left alone and hanging. When you learn to expect the unexpected, however, it can act as a “muse” for your own life—prompting you to reflect if you need to give your own community some more quality time.

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Waktu Karet “Waktu Karet” simply translates to “Rubber Time.” This is something so unique to Lombok, that even Indonesians from other islands have to get used to it! Most people from Lombok are able to truly live in the moment. So much so that not a whole lot else matters when they’re having a conversation with a friend, spending time with their families, or focusing on a single task. Personally, this is a trait I find admirable and worthy of aspiring to myself as it can be challenging when a conversation during break time takes longer than the break, or when two old friends meet for a discussion in the middle of the street, holding up traffic.

But it’s also a reminder, a muse if you will, for us “efficient" Westerners to slow down and not focus so much on being productive all the time. To, literally, “stop and smell the roses,” to focus on the person in front of you right now instead of running to the next meeting or task. Last time I realized that was when I happened upon a friend of mine in the car. We hadn’t seen each other and decided to roll down our respective windows and have a quick chat.

People around us on their scooters waited patiently, with no honking, no stress, just letting us do our thing. Lovely, right?

Besok and Kemarin “Besok/Kemarin” translates to “Tomorrow/Yesterday.” This is a great example as it’s not only a cultural topic but also a language challenge. Here in Lombok, the word “besok” means not just tomorrow but it could also mean any time in the near future; conversely, the word “kemarin” means not just yesterday but could be any time in the past. As you’re learning Bahasa Indonesia, this makes talking about events in the past or in the future easy as you only need one word to denote the approximate timing of an event—but it can lead to some misunderstandings if you don’t clarify!

How did I find out about this, you may ask? Trial and error: When I used to agree with tradespeople on when they could start working, it was not uncommon to hear “I’ll start the work besok,” which, as we now know doesn’t necessarily mean tomorrow. It’s not that they won’t come at all, they might come the day after tomorrow or the day after that

—work will absolutely get done, just not necessarily when you may have expected it. This one was hard for a Swiss person like me who grew up in a country where the railroad apologizes for a rare three-minute delay. But it has also put less pressure on me. If I talk with my staff about doing something “besok” there is less urgency or expectation that it will absolutely happen tomorrow, so if plans change it’s not a big deal. People are more understanding of the unpredictability of life, and forgiving in case of changes.

This is a good lesson to learn to reduce stress!

Kosong Finally, “Kosong” translates to “Zero” or “Nothing.” This represents a need to remain adaptable because, as guests in shops or restaurants, you might hear the word “kosong” meaning that what you want is out of stock. Could be annoying, right? But as with other things I’ve noted, if we keep getting annoyed we’ll end up with an ulcer or a heart attack at some point! So shifting our point of view to seeing “kosong”—to turning a shop or restaurant being out of what we’re looking into an inspiration to try something new, maybe a different style of clothing that’s available in your size, or an alternative dish that you haven’t tried

before. When we opened Klub Kembali, my goal was to have everything on the menu available every single day.

And we sometimes did move heaven and earth to make it so. But it was a lot of stress—we’re on a remote island, in paradise, remember? So not everything will get here with the same regularity as it would in other countries. Today, I’m more relaxed about it, and my stress level has gone down A LOT. Try it some time, and be forgiving when your favorite restaurants or shops sometimes run out of stuff. It might open you up to a new option you hadn’t even considered before!

Expanding Through Culture Moving to a different country doesn’t mean you have to become a different person. But you don’t move to a place like Lombok and expect everything to be the same, right? That would be boring. Hence, I try to use the more challenging aspects of Lombok culture as a source of inspiration, not frustration. Doesn’t always work for sure but I am getting better at it. And if you’ve had a harder day adjusting to life in paradise, let us welcome you back to Klub Kembali for a cocktail… and we will gladly listen to your story!

Belum Nama This month’s cocktail is inspired by another great Bahasa Indonesia word, “Belum” meaning, in essence, “Not Yet.” This is a handy word to use in Lombok as it allows for things to change in the future. In fact, when we first created this cocktail, we loved it so much that we put it on the menu before we decided on a name and “Belum Nama”—meaning “No Name Yet”—stuck. Enjoy!

1. Fill shaker with: • 2 tsp Saifana Passionfruit Jam • ½ oz Lemon Juice • ½ oz Pineapple Juice • ½ oz Aperol • 2 oz East Indies Dry Archipelago Gin • 1 dash Angosture Bitters • Ice cubes 2. Shake 3. Double strain into Lowball Glass with big ice cube 4. Top with 1 dash of house bitters 5. Garnish with dehydrated lemon slice Some notes and tips to keep in mind: • We use passionfruit jam from our local partner Saifana. If you cannot get passionfruit jam, experiment with other fruit jams. Start with apricot jam, and work from there.

• We use two types of bitters for added complexity and balance. Top the drink with something other than Angostura, perhaps more herbal. Peychaud’s Bitters would be a good first choice.

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VILL A LUNA ESCAPE TO A HIDDEN VILLA HAVEN

DEJAMA G L AMPING, LOMBOK LUXURY UNDER CANVAS

LOMBOK PROPE RT Y IN 2025 WHAT'S ACTUALLY CHANGED

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LUXURY LIVING

VILLA LUNA, GILI AIR

Escape to a Hidden Villa Haven

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weekend escape at Gili Air’s Villa Luna is just the tonic you need at the end of a stressful week. Nestled in a peaceful coconut grove, it’s a boon for a relaxing break for couples, families or even remote workers looking to get work done with minimal distraction.

This contemporary designed two-bedroom villa retreat has the ideal blend of stylish creature comforts and eye-catching design. It has everything you need to unwind in style, with a fully equipped kitchen, a sumptuous lounge and dining, and indoor and outdoor spaces for relaxation or socialising.

Villa Luna is a design-led two-story modern villa divided into two wings, which are separated by an open-air hallway that connects the entrance to the private swimming pool and lush tropical garden. The layout is designed to provide communal spaces between the bedrooms for added privacy – perfect for a group of friends or families with older children.

The general configuration makes for seamless use of the indoor-outdoor amenities, from lounging, to dining, to lazing by the pool. The upper level features a dedicated air-conditioned office space for digital nomads who wish to work or for a private spot to relax. The rooftop Moon Deck is a breezy spot for early evening sunset or even an early morning yoga session.

The lunar theme continues with the moon-shaped private pool surrounded by plush seating and shady areas to laze the day away and enjoy a cool cocktail or two. As well as the interior dining space, there is a dedicated outdoor spot for dining under the stars. Surrounded by a manicured lawn and tropical vegetation beneath tall coconut trees, there is ample space for kids to safely play.

The overall design aesthetic of the villa is stylish contemporary, with a minimalistic twist, incorporating bold colours, like dark grey and emerald green, set against a backdrop of crisp white walls and natural wood and rattan fixtures. It also showcases some interesting quirky touches too.

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The two bedrooms are set apart for privacy and feature double and twin configurations, comfortably accommodating a family group. They have a spacious balcony and ground floor terrace respectively. They feature ensuite bathrooms with the master bedroom boasting a sumptuous open bathroom. Luxe linens, bathrobes and boutique Sensatia bath products are provided.

Along with the outdoor pool and deck, the lower mezzanine lounging area serves as the social hub of the villa with plush sofa seating, just steps form the modern kitchen and indoor dining space. Villa Luna is a unique tropical home that feels so welcoming and features absolutely everything you need to truly experience the chilled Gili island vibe.

Jalan Senang, Gili Air, Lombok +6282144540041 villaluna_giliair

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DEJAMA GLAMPING, LOMBOK

Luxury under Canvas

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or a unique Lombok stay under canvas while still enjoying stylish creature comforts, Dejama Glamping is your new go-to resort option. Experience the thrill of the outdoor life under canvas cocooned in an ecofriendly traditional Lombok A-frame bungalow. As a lover of the outdoors, you get the best of both worlds here.

Situated in a tranquil corner of South Lombok amid lush greenery, it is just a short walk to little known Dondon Beach, offering the slow paced Lombok life without the crowds.

Each glamping tent, measuring a spacious 38 square metres, has an open sky bathroom and an expansive terrace overlooking the lush landscaping and with direct access to the inviting swimming pool.

This is an elegant glamping retreat with all the extras you could ever need. The double bed is accentuated with crisp white flowing linens giving it a timeless four poster feel.

Both the front and rear are open ensuring cool breezes and the feel of abundant interior space. The décor is bright yet natural with a splash of vibrant colour and can easily accommodate three guests.

The rooms have fast Wi-Fi connectivity, an in-room safe, welcome drinks on arrival and daily breakfast for two.

The Glamping experience is enjoyed within a traditional bungalow with soaring alang-alang thatched roofs, further enhancing the cool interior temperatures.

Despite the name, its not only glamping on offer at the resort. There are ensuite bungalows where rustic charm meets contemporary comforts. These village style accommodations are deceptively spacious with open bathrooms, a stylish sleeping area and a shady front verandah overlooking the agroforest, with a river running behind them. The bungalows have been precisely crafted with traditional materials creating a cosy retreat that seamlessly connects with the surrounding nature.

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A third option is the twin cabin suite, designed for groups or families. This is another totally unique lodging innovation— crafted from a recycled shipping container. Spanning an extensive 160 square metres, it comes with two ensuite bedrooms with open bathrooms, a dedicated dining area and a semi-open lounging space on the private terrace. It exudes a distinctly contemporary feel, with a minimalist, sleek layout.

The resort also houses its own restaurant for daily breakfast, as well lunch and dinner. It includes multiple vegetarian and vegan options. Spanning Europe, Asia and South America, it’s an eclectic global culinary journey.

Choose from fettucine pasta, Vietnamese spring rolls or grilled fish. It also serves up smooth juices, mocktails and cocktails to enjoy when relaxing by the pool.

Dejama Glamping has been meticulously designed for relaxation, yet there are many options to get active too.

The resort arranges hiking trips and paddleboarding, plus onsite cooking classes and yoga sessions.

It has a dedicated spa area for a relaxing massage, which can also be enjoyed in the room for added privacy.

Choose a Balinese massage or various deep tissue and aromatherapy therapies using natural oils and traditional healing techniques.

Jl. Mertak, Pujut, Lombok Tengah, NTB 83573 +62 859 3954 9442 dejamaresort info@dejamaresort.com www.dejamaresort.com

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NOUR INSIDER

Lombok Property in 2025: What’s Actually Changed

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025 was not the year Lombok’s real estate market suddenly took off. It was something more meaningful than that. It was the year things became clearer. After years of being called “up and coming,” South Lombok reached a point where development, demand, and decision-making began to align. There was less guessing and more reality. Fewer rushed moves. More people are taking the time to understand what they are buying.

From what we see on the ground every day, this past year marked a quiet but important shift.

FROM PROMISE TO REALITY One of the most significant changes in 2025 was how visible progress became.

Across South Lombok, roads improved, utilities expanded, and construction sites actually moved forward. Projects that had been talked about for years finally turned into finished villas welcoming their first guests.

In places like Kuta, Tampah, and Selong Belanak, it became easier to see where things were really happening. Buyers stopped betting on what might come one day and started focusing on areas where things were already working.

That’s usually a sign that a market is growing.

A DIFFERENT KIND OF BUYER 2025 was one of the busiest years we’ve seen so far in terms of interest, but more importantly, the type of buyers changed.

We saw fewer people buying just because “Lombok is cheap” and more people who had already invested elsewhere. Many came from Bali, thinking they were early.

What they quickly realised is that Lombok is no longer a blank page.

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There is real demand here now. Good land is harder to find.

Well-located villas don’t stay on the market for long.

This changed the tone of conversations. Buyers asked better questions. They wanted to understand access, zoning, build costs, and resale. Not just views and price.

PRICES MOVED, BUT NOT EVERYWHERE Prices did go up in 2025, but not across the board.

In prime areas, especially flat land close to beaches or town centres, prices increased steadily. In some parts of South Lombok, good plots saw growth in the range of 15–25% over the year, mostly because supply is limited and demand is real.

At the same time, land without proper access, utilities, or clear zoning became harder to sell. Buyers were more careful, and overpriced land simply sat there.

This kind of split is healthy. It shows that buyers are learning to tell the difference between good opportunities and risky ones.

WHAT ACTUALLY SOLD THIS YEAR Finished villas performed well in 2025, especially those that were easy to reach, close to amenities, and designed with rentals in mind. These properties attracted both lifestyle buyers and investors.

Off-plan projects still attracted interest, but buyers became more cautious. Projects with experienced developers, clear paperwork, and realistic timelines moved forward. Others struggled to gain trust.

Serviced and ready-to-build land also became more popular, especially for buyers who wanted flexibility without starting from raw land.

One thing was clear across all transactions: buyers were taking their time and choosing carefully.

A NOUR ESTATES PERSPECTIVE At Nour Estates, 2025 confirmed something we already knew: advice matters more as the market matures.

We spent a lot of time guiding clients through their options and helping them make confident choices. That meant explaining when a lower price today could lead to higher costs later, or walking through the differences between flat and hilly land. We had open conversations about timelines, risks, and what to expect along the way.

In many cases, the right decision came down to small but important details , road access, slope, zoning, or what’s happening on neighbouring land.

These are things you don’t always see online. You understand them by being on the ground, day after day.

WHAT THIS YEAR TELLS US ABOUT WHAT’S NEXT Lombok still offers opportunities. Prices are reasonable, and there is space for the market to continue growing healthily.

But this is no longer a market where buying anything works.

The buyers who will do well going forward are the ones who are patient, informed, and realistic about what they’re buying and why. The focus is shifting from “getting in early” to “getting it right.”

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NOUR INSIDER

FINAL THOUGHTS Looking back, 2025 wasn’t about big headlines. It was about foundations. A year where Lombok’s real estate market became calmer, more structured, and easier to understand.

For us at Nour Estates, it was a year of conversations, guidance, and helping people make decisions they feel good about, not just now, but years down the line. And that’s exactly what makes the future here interesting.

ABOUT NOUR ESTATES Buying property in Lombok can feel overwhelming. We’ve been through the process ourselves. We know how exciting it is, and how confusing it can be. It’s often fragmented, the

Yasmina for Nour Estates No pressure. Just honest advice and local insight +62 853-3713-3898 hello@nourestates.com

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rules aren’t always clear, and there’s no central guide to help you through it all. That’s where we come in.

At Nour Estates, we bring everything together in one place: property search, investment advice, trusted partners, and local insight, so you don’t have to figure it out alone.From research to purchase, we’re your guide on the ground, helping you understand the market, avoid common mistakes, and make smart investment decisions that feel right.

Lombok is growing fast. Let’s make sure you’re part of it.

Contact us now.

www.nourestates.com

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PROPERTY INSIGHT

WHEN INTERESTS ALIGN

A CEO’s Story About Real Estate, Risk, Humanity, and the Meaning of Home in Indonesia

R

eal estate is often described as an investment strategy, a development plan, or a financial vehicle.

But long before any of those labels, real estate is something infinitely more human. It is a decision about one’s future—a future you intend to build, inhabit, or pass on.

It is a conversation between hope and responsibility. A negotiation between dreams and due diligence. A delicate balance between what is desired and what is possible.

In Indonesia —a country rising with extraordinary momentum and rich cultural depth—these forces intertwine in ways that make every project, every home, and every transaction a story of alignment.

Having led developments across Southeast Asia, Europe, and beyond, and having spent years guiding investors, residents, and global institutions through some of their most important decisions, I’ve come to believe one principle above all: real estate succeeds when Buyer and Developer decide to see the same future. Everything else—the land, the financial model, the design, the construction—becomes a pathway to that shared vision.

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spaces. Others dream of retirement havens. Some measure value in IRR tables. Others measure value in how the morning light enters the living room.

But all of them come with a silent question: “Can I trust what I am stepping into?”

The Developer has a different question: “Can you see the work I have already done and the reality I must navigate to bring this project to life?” This emotional tension is not a barrier; it is a starting point.

THE MAPS WE BRING TO THE TABLE The Buyer arrives with a mental map shaped by their past: prices in other markets; yield expectations; stories from friends; spreadsheets filled with forecasts; assumptions about how regulations should behave; fears of uncertainty; and, for home-seekers, the fragile hope of finding a place that feels like “the one.”

This is the story of how those futures are built.

The Developer brings a different map—one built from the ground up: zoning overlays, land boundaries, architectural iterations, drainage studies, geotechnical reports, community agreements, access road negotiations, and a calendar marked with the sequence of permits.

THE ROOM WHERE IT BEGINS Every development journey starts in a room. Sometimes it is a polished boardroom in Jakarta. Sometimes a terrace overlooking Kuta Mandalika. Sometimes a café in Ubud.

Sometimes a beachfront warung in Lombok where ideas are sketched on napkins with the sound of waves acting as witness.

In Indonesia, these maps are layered with the realities of an expansive archipelago. Central rules are set in Jakarta, but implementation is influenced by provincial interpretation, regency governance, and local customs.

A developer must be fluent not only in regulation but in culture—understanding how decisions flow across islands and how communities shape sustainability.

Across from the Developer sits the Buyer—a category far broader and more nuanced than people assume. Many are investors seeking returns. Some are families seeking a home. Others are hybrid buyers craving a second residence that can produce an income stream. Some dream of retreat

Buyers don’t always see this invisible architecture of preparation. Developers don’t always see the unseen calculations of personal fear and financial responsibility carried by buyers. Alignment emerges when both acknowledge the weight of the other’s map.

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THE HUMAN DIMENSION OF RISK Risk is never just financial. It is psychological. It is emotional.

It is personal. For the investor, risk is often expressed through numbers—yield projections, sensitivity analyses, occupancy curves, FX exposure, and exit liquidity. But beneath these spreadsheets lie human concerns: the fear of missing out, the fear of making a mistake, the fear of misreading timing.

For the homebuyer, risk is even more delicate. It is tied to longing. To belonging. To the worry that the home might not feel right, or that the location will not mature as imagined.

Buying a home is not a transaction—it is the creation of a personal universe.

Developers carry their own risks: the pressure of liquidity management, the unpredictability of construction realities, the weight of regulatory compliance, the responsibilities toward communities, and the fragile task of preserving brand integrity over decades.

No two risks are equal, but all of them deserve respect.

The first step toward alignment is recognizing that risk exists on both sides—as mathematics and as emotion.

NEGOTIATION: WHERE INTENTIONS ALIGN OR COLLIDE Negotiation is often misunderstood as a fight for advantage.

In truth, it is a ceremony of alignment. The Investor seeks clarity, structure, and protection. The Homebuyer seeks reassurance, vision, and emotional security. The Developer seeks operational feasibility, liquidity stability, and longterm harmony.

Indonesia adds another dimension: negotiation must respect the rhythm of the land and the cultural etiquette of each region. A development in Lombok or Flores carries different community dynamics than one in Bali or Jakarta.

Developers must be custodians of place—not merely builders.

Through negotiation, both parties speak their truths: The Buyer: “Show me how my capital will be protected.”

The Developer: “Understand what flexibility is required to deliver what you have been promised.”

The magic happens when the Buyer stops negotiating for an advantage and starts negotiating for alignment—and the Developer does the same. That is when real estate becomes partnership.

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THE UNSEEN BATTLEFIELD OF CONSTRUCTION Construction is where misunderstandings recur—unless alignment has been established early. Indonesia, like all developing nations, has layers of logistical and environmental realities: rainy seasons that pause excavation, shipping schedules that affect material arrival, labour cycles influenced by holidays and community events, regional variations in permit processing, and unexpected situations that require adaptation.

Buyers often underestimate how many variables developers must orchestrate daily: contractor availability, supply chain timing, MEP engineering coordination, structural inspections, quality audits, vendor negotiation, and contingency management.

Developers sometimes underestimate the emotional weight buyers carry when waiting for progress—especially those investing life savings or planning future family life.

The aligned version of construction looks like this: The Buyer: “Keep me informed, and I will maintain trust.”

The Developer: “Allow me the flexibility to adapt responsibly, and I will deliver with integrity.” When both honor this exchange, construction becomes a rhythm, not a battle.

DELIVERY & OPERATION: WHEN THE ASSET BEGINS TO BREATHE When keys are handed over, the property enters the real world. For investors, the narrative becomes performance: occupancy, ADR, reputation, operational efficiency, and cost control. For homebuyers, the narrative becomes life itself: comfort, community, light, sound, privacy, wellness, routine, and a feeling of place.

Operations reveal whether a project was built merely as a building or as an ecosystem. Branded residences, boutique hotels, villa estates, and lifestyle communities all depend on operational discipline. Indonesia’s tourism dynamics —global connectivity, domestic demand, seasonality patterns, hospitality talent availability, and branding strategies—shape the long-term performance of any asset.

Operations are where many projects fail, because owners and developers forget that property is not static. It must be nurtured. Refreshed. Protected.

The aligned ones thrive—because they treat operations as a continuation of development, not the end of it.

EXIT: THE FINAL TEST OF ALIGNMENT The day an investor or homeowner decides to sell is the day the market becomes the judge.If interests have aligned throughout the journey: values hold. Demand exists. The story resonates. The brand remains intact. The destination has matured. The buyers have confidence. The developer’s reputation has grown.

When misalignment has occurred, resale becomes uncertain: the narrative is confusing; the community fragmented; the brand diluted; the buyer base uncoordinated. But when interests align from the beginning—through design, pricing, construction, operations, governance, and community— the project becomes an appreciating ecosystem, not a depreciating asset.

This is the secret of iconic developments worldwide.

Indonesia is now producing them.

INDONESIA: A COUNTRY OF POTENTIAL, PURPOSE & PERSPECTIVE Indonesia is not perfect—no fast-growing country is. Its strength lies in its ambition, diversity, and scale. This is a nation building airports where there were none, roads where jungles once stood, digital permitting systems where paperwork dominated, and international tourism corridors where only local footpaths existed.

To build in Indonesia is to participate in a country’s rise. To invest in Indonesia is to believe in a sovereign vision. To live in Indonesia is to embrace a rhythm of life both grounding and liberating. Those who succeed here are those who come with humility, curiosity, and adaptability. Those who expect rigidity fail; those who understand context thrive.

When Buyers accept Indonesia for what it is—not what they expect it to be—they unlock opportunities rare in the world today. When Developers honor Indonesia’s cultural logic, environmental responsibility, and community roles, they create destinations beyond commercial value. This mutual respect is the foundation of alignment.

THE MEANING OF ALIGNMENT Real estate is not about eliminating uncertainty. It is about organizing it, shaping it, and sharing it intelligently. When a Buyer’s prudence meets a Developer’s preparation, alignment emerges. When the Investor’s forecasts meet the Operator’s discipline, alignment strengthens. When a family’s desire for a home meets thoughtful design, alignment becomes emotional.

When communities benefit from projects, alignment becomes ethical. When governments see development support national vision, alignment becomes structural.

When all these forces meet—real estate stops being transactional and becomes transformational.

Alignment is the true currency of development. Alignment is the true foundation of trust. Alignment is the true predictor of success. In Indonesia—where the future is being built island by island, community by community—alignment is not just good practice. It is the only way forward.

THE FUTURE WE BUILD TOGETHER Real estate begins with land and numbers, but it is fulfilled through alignment. Beneath every contour line mapped by an architect, beneath every cash-flow projection or regulatory approval, lies a deeper intention: to shape a place where human aspiration and technical precision meet.

In Indonesia’s evolving landscape, this meeting point matters more than ever. A buyer’s search for stability, a developer’s mastery of complexity, an investor’s need for performance, and a homeowner’s desire for belonging all converge into a single question: Can we see the same future?

When that future is shared, risk becomes manageable, planning becomes purposeful, and construction becomes choreography rather than conflict. The asset transforms— first on paper, then on land, and finally in the lives of those who inhabit it.

Alignment is not abstract. It is structural, financial, operational. It is also emotional, cultural, human.

It turns feasibility into certainty, projections into performance, and architecture into lived experience. It creates properties that endure not just because they are well designed, but because they are well understood.

And in the end, when interests align, real estate is no longer simply acquired or delivered. It becomes a place where value, vision, and life converge—a legacy shaped by both the discipline of development and the poetry of human intention. Real estate becomes more than a physical place —it becomes a legacy.

CP: Ilyas Najim, Managing Director +6285333453980 inquiries@mmi-advisors.com mmi-advisors

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RACE to SELO 2025: A Day of Challenge, Celebration, and Community Impact More than just a race, Race to Selo 2025 united athletes, locals, and visitors in a shared spirit of purpose. Held on 8th November 2025 at Selong Belanak Beach, the event saw participants conquer a 500 m ocean swim followed by a 5.5 km uphill run to Selong Selo Resort & Residences, all in support of Selo Footprints, the resort’s environmental and community foundation.

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Three Peaks Gin & Blackrock Vodka Launch in Lombok On 6th November, mylombok hosted the official Lombok launch of Three Peaks Gin and Blackrock Vodka at TIKA Hotel in Kuta, bringing together the island’s hospitality community for a vibrant night of celebration.

With DJ Aldo setting the mood and talented bartenders shaking and pouring signature cocktails, guests enjoyed an evening filled with great music, laughter, and the excitement of discovering new flavours. The event was a relaxed yet stylish showcase of craft spirits, marking a memorable introduction of Three Peaks Gin and Blackrock Vodka to Lombok’s growing cocktail scene.

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From Coastal Waste to Classrooms: A New Future for Lombok On 10 November, Honest MADE attended the opening of Montong Baan Selatan School in East Lombok—one of more than 50 schools set to be rebuilt over the next three years following the 2018 earthquake. This milestone marks an important step in restoring education and opportunity for communities across the island.

Working alongside Classroom of Hope and Block Solutions, Honest MADE is helping turn plastic waste into lasting impact. While Block Solutions uses recycled plastic bricks to rebuild schools, Honest MADE transforms coastal plastic waste into sustainable furniture, supporting its mission to make Lombok Asia’s leading circular economy island.

Through this partnership, plastic waste is given new life as school buildings, furniture, and brighter learning environments for children across Lombok.

Honest MADE’s goal is to help create 10 new schools by 2026. Sponsorship and partnerships are vital to making this vision a reality—get in touch to be part of growing Lombok’s education system through sustainability.

IG: honestmade_

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Community in Action: Tackling Lombok’s Glass Waste On 15th November, the South Lombok community came together for a powerful night of impact, raising funds to address the island’s growing glass waste problem.

An impressive IDR 195 million was raised by Kuta businesses prior to the event, with an additional IDR 65 million raised on the night.

Hosted by Honest MADE at The Shack, the Impact Event donated all proceeds from entrance fees, raffles, and part of drink sales to support future waste solutions.

Honest MADE also shared its vision for turning plastic and glass waste into new, sustainable products.

The funds have enabled a glass crusher to be ordered and is currently in production. While further funding is still needed for the shed to house the machine, another fundraising event is planned at Knalpot in mid-January, with the machine expected to arrive in February.

With DJ Dyllan keeping the energy high and generous raffle prizes donated by local businesses, the night was a true celebration of the community coming together for the future of Lombok.

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This is Lombok!

Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems: Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.

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Gili Islands A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.

Kuta and South Lombok Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves.

Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.

The Southwest Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches.

The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.

Mount Rinjani For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.

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THE DIRECTORY EAT Senggigi and the West Coast Asian Tiger +62 817 399 666 Kayangan +62 8214 4404 046 Verve Beach Club +62 878 6451 1311 La Chill +62 878 9273 4182 NooQ +62 821 4732 7446 Qerang +62 821 4732 7446 Quali +62 821 4732 7446 Salt +62 8234 0979 003 The Pearl—Jeeva Santai +62 3706 1971 23 Waroeng—Jeeva Klui +62 8779 8043 859

LA CABAÑA +62 859 2158 9690

The Well +62 822 6642 5518

La Fama +62 895 0523 6729

Three Sisters +62 823 3943 4472

Laut Biru +62 821 4430 3339

Tree House +62 821 4488 8710

Mama Pizza +62 812 4659 0212

Tropik +62 877 9804 3859

Mango Rooftop +62 853 3777 0451

Gili T

Nohi +62 812 3715 8418 Origin +62 821 4446 9996 Papi Sapi +62 823 4217 3719 Pronto Pizza +62 812 7777 3977 Pullman +62 370 7525100 Segara Lombok +62 823 4096 3101

Kuta and South Lombok

Soiree +62 851 8315 8089

Amber +62 853 3875 3290

TAKU +62 819 1595 0318

Ashtari +62 811 388 4838

Tanah +62 811 9631 0196

Boni Beach +62 823 3943 0612

Terra +62 859 3663 3130

Chez Marlin +62 822 5844 3170

The Breakery +62 811 381 2124

Damonte Gelato +62 878 3709 7570

The Club House +62 812 2662 9106

Disini +62 813 3842 4605

The Emporium Collection +62 813 3283 3047

Klub Kembali +62 817 977 7701

The Garden Collective +62 853 3841 0214

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Fat Cats +62 8533 7156 982 Kayu Café +62 878 6239 1308 La Cala +62 8177 2852 855 L'Osteria Dell'Isola +62 8180 5771 375 Pearl Beach Lounge +62 819 9715 6999

Gili Meno BASK +62 812 3764 7471

PLAY Spas and Wellness Senggigi and the West Coast The Sira +62 370 7525555

Kuta and South Lombok Ashtari Yoga +62 812 3892 0735 Kensho Spa +62 813 3282 5878 Mana Yoga Retreat +62 853 3862 8659 Moon Lombok +62 823 4028 0029

Gili T Pearl Sunset Resort +62 8113 9009 050 Pesona Lounge +62 8133 8088 963 Regina Pizzeria +62 8776 5066 255 The Banyan Tree +62 8789 8524 709 The Roast House +62 8174 9160 04

Azure Spa +62 823 3910 4881 YOU SPA +62 821 4456 7093

Retail Kuta and South Coast Anggrek Lombokensis - florist +62 877 3884 5107 Billie’s +62 877 8422 9426

Gili Air Gili Coffee Roasters +62 859 6034 2360 Kopi Susu +62 821 4737 1516 Pachamama Cafe + Cantina +62 821 4649 5915

Nine-Nine +62 823 4027 1064

Health & Leisure / Recreation Senggigi and West Coast Scuba Froggy +62 878 1633 5000

Kuta and the South Lombok Papaya Beach Club +62 819 0784 7382

360 Surf Academy +62 853 3895 5800

Ashtari Cooking Class +62 811 388 4838 Awan Paper +62 822 6601 0423 Blue Marlin Dive +62 823 4098 6987 Nine-Nine +62 823 4027 1064 Ocean Addicts Lombok +62 813 5332 5630 Scuba Froggy +62 878 1633 5000

Gili T Dive Central +62 812 29569183 Gili Divers +62 821 4789 0017 Lutwala Dive +62 859 5521 6926

Estate Kuta and South Lombok 7Palms +62 817 1729 2980 Atrium Lombok +62 811 3900 7500

STAY Hotels Senggigi and West Coast Jeeva Klui +62 370 693 035 www.jeevaklui.com Kebun Villas & Resort +62 370 692 999 www.kebunresort.com Living Asia Resort & Spa +62 370 693 519 www.livingasiaresort.com Merumatta Beach Resort +62 852 3723 6446 Puri Mas Boutique Resort & Spa +62 370 693 831 www.purimas-lombok.com Qunci Villas +62 370 693 800 Sudamala Suites, Lombok +62 370 693 111 www.sudamalaresorts.com The Chandi Boutique Resort & Spa +62 370 692198 www.the-chandi.com

Novotel +62 370 615 3333 www.novotel.com

Lombok Property & Investment +62 819 0797 4075 www.lp-i.co

Origin Lombok +62 370 615 8550 www.originlombok.com

NAGAINDO +62 813 5332 9501 www.naga-indo.com

Selong Selo Residences +62 813 3779 1400 www.selongselo.com

Private Sanctuary +62 821 4741 9919 www.private-sanctuary.com

Sekotong

Reef Property Lombok +62 852 3801 4269

Cocotinos +62 819 0797 2401 www.cocotinos-sekotong.com

Gili T

Charity Aston Sunset Beach Resort +62 370 633 686 www.aston-international.com/eng/ hotel-detail/244/aston-sunset-beachresort---gili-trawangan Pearl of Trawangan +62 813 3715 6999 www.pearloftrawangan.com Pondok Santi Estate +62 819 0705 7504 www.pondoksanti.com

BASK +62 812 3764 7471 www.baskgilimeno.com

Nour Estates +62 853 3713 3898

The Sheraton Senggigi Beach Resort +62 370 693 333 www.sheraton.com/senggigi

Mahamaya, Gili Meno +62 370 637 616 www.mahamaya.com

Seascape +62 813 3820 4672

Kuta and South Lombok

Property

Gili Islands

Amber Lombok Beach Resort www.amber-lombok.com +62 853 3875 3290

Kuta Heights Development +62 821 4587 5594 +62 817 6673 983 www.kutaheightslombok.com

Palm View Properties +62 823 4164 7242

Kies Villas +62 878 6553 4450 www.kiesvillaslombok.com

Endri's Foundation www.endrifoundation.or.id Face This www.facethis.org Gili Eco Trust +62 813 3960 0553 www.giliecotrust.com Lombokcare +62 370 6194201

Gili Meno

The Oberoi Lombok +62 370 613 8444 www.oberoihotels.com/hotels-inlombok

NAGAINDO +62 813 5332 9501

Tate Developments +62 818 0376 0677 www.tatedevelopments.com

Lombok Eco Developments +62 817 713 708 www.lombokecodevelopments.com

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ESSENTIAL INFORMATION

EMERGENCY NUMBERS Ambulance Phone: 0370 623 489 Emergency call: 119 Fire Brigade Phone: 0370 672 013 Emergency call: 113 Lombok Police Jl. Gajah Mada No7, Ampenan Phone: 0370 693 110 Emergency call: 110 Tourist Police Senggigi Jl. Raya Senggigi km 1 Phone: 0370 632 733 HOSPITALS Harapan Keluarga Jl. Ahmad Yani, Selagalas Phone: 0370 617 7000/617 7009 Risa Sentra Medika Jl. Pejanggik No.115, Cakranegara Phone: 0370 625 560 New Mataram Public Hospital Jl. Bung Karno No.1, Mataram Phone: 0370 645 045 Mataram Public Hospital Jl. Pejanggik No.6, Mataram Phone: 0370 623 498 Siti Fajar Moslem Hospital Jl. Panca Warga, Mataram Phone: 0370 623 498 Anthonius Catholic Hospital Jl. Koperasi, Ampenan Phone: 0370 621 397 Police Hospital Jl. Langko No.54, Ampenan Phone: 0370 633 701 Army Hospital Jl. HOS Cokroaminoto No.11, Mataram Phone: 0370 621 420 Central Lombok Public Hospital Jl. Jen Basuki Rachmat, Praya Phone: 0370 654 007 East Lombok Public Hospital Jl. Prof M. Yamin No.55, Selong Phone: 0376 216 80 HEALTH CLINICS Biomedika Clinic Jl. Bung Karno No.143, Mataram Phone: 0370 645 137 Medika Husada Clinic Jl. Raya Senggigi Phone: 0370 664 480 Klinik Prodia Jalan Pejanggik No.107, Mataram Phone: 0370 635 010

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Hotel Villa Ombak Clinic Gili Trawangan Phone: 0370 642 336 Jolie Sourire Dental Care Mataram Mall Jl. Pejanggik, Mataram Phone: 0370 668 1797 PHARMACIES Guardian Pharmacy Mataram Mall Jl. Pejanggik, Mataram Phone: 0370 629 921 Kimia Farma Jl. Sriwijaya No.295, Mataram Phone: 0370 633 211 Jl. Pejanggik No.48, Mataram Phone: 0370 638 502 Jl. Catur Warga, Mataram Phone: 0370 634 774 Jl. M. Yamin No.155 Selong, East Lombok Phone: 0376 220 51 TAXI Bluebird Taxis Phone: 0370 627 000 IMMIGRATION OFFICE Department of Immigration Jl. Udayana, Mataram Phone: 0370 632 520 POST OFFICES Central Post Office Jl. Sriwijaya, Mataram Phone: 0370 632 645 Jl. Langko, Ampenan Phone: 0370 631 642 Jl. Raya Senggigi Phone: 0370 693 711 INTERNATIONAL SCHOOLS Mandalika Intercultural School Kuta, Lombok Phone: 0813 5357 8345 Nusa Alam Kompleks Grand Natura, Jl. Bung Hatta Phone: 0370 647 510 AIRLINE SALES OFFICES AirAsia Lombok International Airport Garuda Indonesia Jl. Panca Usaha No. 11, Mataram phone: 0370 649999 Lion Air Jl. Sriwijaya No.81, Mataram Phone: 0370 629 111

CAR RENTAL COMPANIES Gilitrans Phone: 0813 1313 7732 FREIGHT/COURIER COMPANIES Tiki Jl. Anyelir No. 1, Mataram Phone: 0370 633 014 DHL Jl. Hos Cokroaminoto No.53G, Mataram Phone: 0370 639 400 PUBLIC UTILITIES Electricity (PLN) Jl. Langko No. 25, Ampenan Phone: 0370 632 182 Jl. Raya Sengiggi Phone: 0370 693 535 Water (PDAM) Jl. Pendidikan No.29, Mataram Phone: 0370 632 510 Jl. Raya Sengiggi Phone: 0370 693 886 CHURCH SERVICES Bethany Mataram Church Jl. I Gusti Ketut Jelantik Gosa No.23, Mataram Phone: 0370 625 956 HKBP Mataram Church Jl. Gili Air No.4, Mataram Phone: 0370 632 924 Kristen Tuhan Church Jl. Ekas No.47, Mataram Phone: 0370 621 811 Masehi Advent H7 Church Jl. Kom L Yos Sudarso No.16, Mataram Phone: 0370 638 500 Pantekosta Church Jl. Pariwisata No.4, Mataram Phone: 0370 631 219 Katholik Church Jl. Majapahit No.10, Mataram Phone: 0370 634 397 CONSULATES IN BALI Australia (Also consular service for Canada and New Zealand nationals) Jalan Tantular No. 32, Renon, Denpasar Phone: 0361 241 118 Brazil Jl. Raya Legian No.186, Kuta Phone: 0361 757 775 Czech Republic Jalan Pengembak No.17, Sanur Phone: 0361 286 465

Denmark Jl. By Pass Ngurah Rai–Pemogan No. 852, Denpasar Phone: 0361 821 6979 France Jl.Mertasari Gg. II No.8, Sanur Phone: 0361 285 485 Germany Jl. Pantai Karang No.17, Sanur Phone: 0361 288 535 Italy Lotus Enterprise Building Jl. By Pass Ngurah Rai, Jimbaran Phone: 0361 701 005 India Jl. Raya Puputan No.42, Renon, Denpasar Phone: 0361 241 987 Japan Jl. Raya Puputan No.170, Renon, Denpasar Phone: 0361 227 628 Mexico Jl.Prof. Moh. Yamin No.1, Renon, Denpasar Phone: 0361 223 266 Netherlands Jl.Raya Kuta No.127, Kuta Phone: 0361 761 502 Norway Segara Village Hotel Jl. Segara Ayu, Sanur Phone: 0361 282 223 Russia Bali Kencana Resort II Block Cendrawasih No.18, Ungasan Phone: 0361 279 1560 Spain Kompleks Istana Kuta Galeria Blok Valet 2, No. 1 Jl.Patih Jelantik, Kuta Phone: 0361 769 286 Sweden & Finland Jl. Segara Ayu No.2, Sanur Phone: 0361 282 223 Switzerland Kompleks Istana Kuta Galeria Blok Valet 2 No.12 Jl. Patih Jelantik, Kuta Phone: 0361 751 735 United Kingdom Jl. Tirta Nadi No.20, Sanur Phone: 0361 270 601 United States of America Jl. Hayam Wuruk No.188, Denpasar Phone: 0361 233 605

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